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A note to readers: For the next several months, a bit of medical mischief (new hips! new knees!) will knock me off my feet. To get ready, I've been cooking up a storm, and I have a summer's worth of brand new recipes to share with you. Though I might not be in the kitchen or scouring local markets for new pantry ingredients, and blog posts might not always reach you on their usual days, I'll be here, responding to comments, answering questions, and working on ebooks. (Truth? I'll probably be reading legal thrillers and binge-watching Modern Family, and maybe Mad Men, again.) To make sure you never miss a recipe, use the box at right to sign up for free email updates.

May 27, 2015

Canadian cheese, potato and bacon soup {gluten-free}

Use Canadian Oka cheese, or fontina, in this creamy potato and bacon soup.

My (Canadian) husband Ted often remarks that I don't include enough Canadian recipes in my cooking repertoire. He's not wrong. The truth is that I've never really been able to define Canadian cooking. We've enjoyed classic French-influenced food in Montreal; smoked oolichans in British Columbia; Chinese and Greek food in Toronto; lobster cooked every which way on Prince Edward Island. Is one cuisine more Canadian than the others? Still, when I create recipes for Ted that bring together Canadian flavors, I gravitate toward the trifecta of Yukon Gold potatoes, bacon, and cheese. This soup marries all three. If you can find Oka, a mild semi-firm cheese from Southern Ontario, please use it here. Easier to come by at my local cheese shop, Fontal, an Italian cheese, makes a sublime substitute, as will Danish Fontina, which is readily available here in almost any supermarket. If ever there were comfort food in a bowl, this creamy smooth cheese, potato and bacon soup is it, and you don't have to be Canadian to fall in love with it.

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May 24, 2015

Roasted asparagus with ginger-miso butter {vegetarian}

Roasted asparagus with ginger-miso butter, the perfect side dish for anything you toss on the grill. [ThePerfectPantry.com]

When I made this recipe the first time, I roasted a pan of Brussels sprouts and tossed the miso butter in it. Before I had a chance to take a photo, my husband Ted and I ate it all. So here we go, same ginger-miso butter, this time on roasted asparagus, and it's every bit as palate-pleasing. I believe that you could roast shoe leather and slather it with this compound butter, and you'd eat every last bit. It's that good. There's always butter and a tub of miso in my refrigerator. A fermented soybean product, miso lasts a long time, and a spoonful or two add huge flavor to any dish. On its own, miso tastes salty, so balance it with some spicy Sriracha. (Note: if you are gluten-free, be sure to read labels, as not all miso is gluten-free.) You'll probably have more butter than you need for this amount of asparagus, but don't despair; leftover ginger-miso butter tastes sublime on grilled fish or steak, too.

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May 23, 2015

Mayonnaise: like or dislike?

Mayo

Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, and favorite cooking gear. The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell.

Tuna salad, egg salad, lobster salad: could any of them exist without mayonnaise? Growing up, my family preferred Miracle Whip, which was loaded with high fructose corn syrup, but I've given that up in the past few years in favor of real mayo, store-bought or sometimes home made. Not just for salads and sandwiches, mayonnaise is the mystery ingredient in my basil pesto, and my husband Ted's Uncle Donald adds some to scrambled eggs. People have strong feelings about mayo; some can't stand it, others can't live without it. How about you?

Mayonnaise: like or dislike?

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May 17, 2015

Quick and easy sugar crusty banana muffins

Quick and easy sugar crusty banana muffins [ThePerfectPantry.com].

One Saturday morning, a fresh batch of banana muffins came out of the oven. The aroma wafted up, up, up, into the apartment above. And down, down, down came a mysterious thumping on the staircase. I grabbed my handy grandma-cam, and managed to snap a few photos of the mystery intruder. Aha: The Case of the Missing Sugar Crusty Banana Muffin Bite solved! That's probably all the endorsement you need for these irresistible muffins, except that they're super-easy to make if you have a ready-for-the-compost couple of bananas sitting on the countertop. Sugar on top makes them crusty; if you'd like to cut back on the sugar, add the cinnamon to the batter and eliminate the final topping. Cinnamon and banana, plus good-quality pure vanilla extract, gives these muffins a bit of Caribbean flavor to start your day. The dozen muffins I baked for breakfast disappeared in minutes.

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May 16, 2015

Sesame: like or dislike?

Sesame

Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, and favorite cooking gear. The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell.

Sesame oil adds just the right amount of nuttiness to salad dressings and stir-fry dishes. Sesame seeds add a crusty crunch to breads and crackers, and they are the main component of halvah. I love to use sesame seeds to garnish my Asian stir-fries, which often have a bit of sesame oil in the sauce. I couldn't make hummus without tahini (sesame paste), and I love scallion bread, which gets a distinctive flavor from sesame oil. Sesame has a distinctive flavor; not everyone loves it. Do you use sesame seeds or oil, or both, in your cooking or baking? (Oh, and let's not forget the whole "Open, sesame" thing!)

Sesame: like or dislike?

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  • My name is Lydia Walshin. From my tiny kitchen in Boston's South End, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives. Thanks so much for visiting.

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